Monday, May 18, 2009

I'm going to start a new series called Meatless Monday, in honor of the campaign, and also because I am a semi-vegetarian. I say semi, because I now eat fish, and I also enjoy cheese and dairy products. Here we go...!

Chickpea CurryThis is a super easy vegan recipe that you can whip up with pantry food on a moment's notice. John & I will often just eat this served over some Basmati rice (the world's best). Many thanks to Uncle Bob, who shared the original recipe!

Ingredients:

1 small onion

1 bell pepper (any color)

1/2 tsp. fresh grated ginger (or ginger paste from a jar), if you have it

1 tsp diced garlic

2 tbsp olive oil

1 can Del Monte Diced Tomatoes with Garlic and Olive Oil

1 can Chickpeas (Garbanzo Beans)

1/4 tsp. Curry powder

1/4 tsp. Turmeric

1/2 tsp. Garam Masala

1/4 tsp. Cinnamon

If you want rice with it (I generally do), start that first.

Dice the onion and bell pepper.

Drain and rinse the chickpeas.

If you're OCD like me, measure the spices into a ramekin so they'll be ready when you need them, and get the ginger and garlic ready. Open the can of tomatoes.

Heat the olive oil in a large saucepan.

Cook up the onion and bell pepper in the saucepan, until the onion is translucent.

Add the ginger, garlic, curry, turmeric, garam masala, and cinnamon. If you don't have the ginger or garam masala, that's ok. If you don't have the turmeric or curry... well, all right then. If you don't have cinnamon you probably shouldn't even be in your kitchen right now. Turn off the stove. Step away.

Stir thoroughly to blend in all the spices.

Add the rinsed chickpeas and the (undrained) can of tomatoes, cook together for another 5 minutes or so, until the chickpeas are heated through.